Categories
Cookery Courses News

Viva La Espana! Spanish cookery courses are on the up

With its focus on fresh ingredients and amazing regional flavours, Spanish cuisine is becoming extremely popular.

Spain’s extensive cultural history has led to a vast array of distinctive cuisines with thousands of recipes and flavours. It is strongly influenced by seafood which is available in the waters that surround the country.

The popularity of Spanish cuisine has resulted in an increase in demand for Spanish cookery courses here in the UK. There are a variety of different providers but, in our view, the following are amongst the best.

Cornwall, Padstow Seafood School

Founded by celebrity chef Rick Stein, everyone that attends the school leaves with a real sense of why seafood is so special as well as the hands on skills to transform fresh fish into a fantastic culinary treat.

To coincide with the launch of Rick Stein’s Spain, the cookery school has introduced a new series of Spanish cooking courses that will teach you the essentials of Spanish fish cookery. There are both one-day and two-day courses.

The one-day course features a variety of difference seafood dishes from Spain. Each day includes a mixture of hands-on, practical cookery and demonstrations from the experts. A sociable lunch is also included where students can enjoy the dishes that they’ve created.

The two-day course is full of simple cooking techniques for fresh seafood but also features the strong flavours of saffron, smoked paprika, olive oil and garlic. Recipes include dishes such as scallops baked with guindilla, cuttlefish with peas and meatballs and Malaga style fried fish. There is also the opportunity to explore some fantastic Spanish desserts.

London, Food at 52

Food at 52 offers practical tuition in a well equipped and atmospheric kitchen in Clerkenwell, central London. Whether you a seasoned chef or a kitchen novice you’ll really enjoy your time at Food at 52. Classes are small with no more than ten students and each session ends with the chance to enjoy the fantastic dishes that have been created.

The Spanish cookery course will give students the practical tools to create a number of different dishes. Students will learn how to make perfect paella rice, stocks, soffritto and a mixture of different Tapas dishes from octopus in red wine stew to stuffed dates with chorizo.

As with all cooking courses at Food at 52, students will be expected to roll up their sleeves from the start. You will learn to master new skills and will be encouraged to experiment in the kitchen.

Categories
Cookery School News

Sustainable fish competition launched by renowned chef

Top restaurateur, cookery school proprieter and world renowned chef, Raymond Blanc has launched a new contest to identify the most innovative and forward-thinking user of sustainable fish.

The competition is aimed at restaurants or caterers and is the result of a partnership between Raymond, the City of London Corporation, the Sustainable Fish City project, Sea Web Seafood Choices and the Fishmongers Company.

Raymond is the owner and chef at Le Manoir aux Quat’ Saisons restaurant in Oxfordshire. He was born in France and like many of his compatriots he is a huge fan of seafood and fish. As a result, they feature in many of his dishes and he is a keen supporter of the recent sustainability campaign.

During the launch of the competition Raymond expressed his belief that good ethics ought to be fundamental to all businesses. He believes that the competition will give caterers and restaurateurs the chance to demonstrate what they are doing to help protect the nation’s marine resources.

Entrants will be expected to demonstrate a real passion for sustainable fish and have clear rules about what they will serve. It is hoped that as well as receiving their rightful recognition the successful entrants will also help to inspire others.

London based Indian restaurant Cafe Spice Namaste won the award last year. Head chef and owner Cyrus Todiwala also won the award for Leadership in Sustainability. Cyrus explained that he was delighted to win last year not least because the awards helped to highlight the beliefs which underpin his business.

Cyrus is pleased that the focus this year will be on fish. He believes that by using sustainable seafood, restaurants will be doing their bit in helping to prevent over fishing in our seas.

The campaign for sustainable fish won a notable victory recently, to read more please click here.